Description
Cinnamomum zeylanicum
A sweet captivating flavour. For sweet or savoury dishes, rice, mutton, mulled wine, cooked apples and pears, cakes and biscuits, gingerbread, punch… Wonderful added to a potato gratin. Whilst in powder form it is easier to use it must be kept in an air-tight container out of the light to keep its flavour. For infusions or to cook cinnamon in a liquid it is easier to use crumbled cinnamon sticks asground cinnamon tends to form lumps.
Powder
Origin: Madagascar
Associated recipes
